EAST STUFFED PEPPERS RECIPES

Name: Classic Stuffed Peppers
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Modern
Ingredients: 4 large bell peppers (tops removed, seeded and membranes removed); 1 cup Cooked rice; 1/2 lb ground beef (preferably 93% lean, uncooked); 1 egg (beaten); 1/4 cup bread crumbs; 2 tbsp tomato paste; 4 tsp Worcestershire sauce; 1 tbsp chopped parsley (additional for garnish); 2 tsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1/2 cup marinara sauce

CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES

Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
In a large bowl, combine all remaining ingredients except marinara sauce.
Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
Pour one cup of water in the Instant Pot and insert the steam rack.
Place peppers onto rack and divide marinara sauce in the top center of each pepper.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
(Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

SPANISH STUFFED BELL PEPPERS RECIPE - FOOD NETWORK

Spanish Stuffed Bell Peppers Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 25 minutes

Prep Time 40 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 green, red or yellow bell peppers, or a combination
1 tablespoon olive oil, plus additional for drizzling tops of peppers
1 onion, minced
2 large garlic cloves, minced or to taste
1 teaspoon hot Madras curry powder, or to taste
1 teaspoon ground ginger
3 cups cooked long grain rice, preferably basmati
1 pound ground veal
10-ounce package frozen peas, cooked according to package directions
3 firm, ripe tomatoes, diced
1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
3 tablespoons minced fresh cilantro, or to taste
Salt, to taste
Cayenne pepper, to taste (optional)
3 tablespoons fresh or dry bread crumbs
Lemon juice or wedges

Steps:

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

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CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES

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Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

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